Hungarian Patties

Ingredients

• 1/2 lb. of flour
• 1/2 lb. of lard
• 2 eggs
• 1 teaspoonful of lemon juice
• 1 teaspoonful of baking powder
• 1/2 lb. of chicken
• 6 musbrooms
• 1 anchovy
• 1 teaspoonful of lemon peel
• 1 pint of milk
• 1 oz. of butter
• cayenne and salt to taste

Method

1. 1

   Mix flour, lard, egg yolk, lemon juice, and baking powder into a paste.

2. 2

   Line patty tins with it.

3. 3

   Mince chicken, mushrooms, anchovy, lemon peel, cayenne, and salt; mix with white sauce.

4. 4

   Fill patty tins, cover with paste, brush with egg, and bake in a hot oven.

Nutrition per serving

As published

This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 14. The excerpt below is the record exactly as published.

Hungarian Patties. ^OE, Four Persons. — | lb. of flour ; f lb. of lard ; 2 eggs ; I ,taspoonful of lemon j nice ; teaspoonful of baking powder ; i-ss. of chicken ; 6 musbrooms ; 1 anchovy ; 1 teaspoonful : t smon peel ; i pint of milk ; oz. of butter ; cayenne and ;to taste. ! lalf a pound of flour, quarter of a pound of lard, > yolk of one egg, half a teaspoonful of lemon I ( ce, and half a teaspoonful of baking powder. Mix CO a paste lightly. Line some patty tins with it, I I have ready the following mixture : mince some icken, add to it a few mushrooms, an anchovy, a lie lemon peel, cayenne pepper and salt; mince ■ together and mix with some nice white sauce, put the patty tins, cover with paste, brush them ;ir with an egg, and bake in a hot oven. Eggs en Caisse. I OR Four Persons. — 4 ramequin cases ; 1 oz. of butter ; i i.blespoonfuls of bread crumbs ; 4 teaspoonfuls of mixed poped parsley and chives ; cayenne and salt to taste

Cook this with the app: pantry check, scaling, and the assistant.